Ingredients:

• 400 gms. Raspberries
• 2 Egg yolks
• 50 gms. Sugar
• Juice of ½ Lemon
• Zest of ½ Lemon
• 3 leaves of gelatin
• 2 Egg whites
• 100ml whipped Cream
• 2 packets of finger biscuits
• 48 Raspberries for garnishing
• For the Almond milk:
• 100 ml. Milk
• 100 ml. Cream
• 25 gms. Sugar
• 25 gms. vanilla Sugar
• 50 gms. Almond flakes
• 3 Egg yolks
• For the Sauce:
• 125gms. fresh Raspberries and
• Icing sugar

Method:

1. To make the mousse: Wash the raspberries and leave 150gms. separate, pass the rest through a sieve.
2. Whisk the egg yolks, 20gms. sugar, vanilla sugar and the zest of lemon, whisk well until fluffy.
3. Soak the gelatin leaves in cold water for a few moments and squeeze dry.
4. Pour the raspberry puree, gelatin, lemon juice into a small pan and boil gently, stir until the gelatin has dissolved. Allow to cool.
5. Mix the egg yolk mixture with the raspberry mixture and whisk until cold.
6. Whisk the egg white until stiff. Whip the cream until stiff.
7. Carefully combine the cream, egg whites, and raspberries.
8. Make 8 baskets with the sponge fingers, fill with mousse and place in fridge until set.
9. Decorate with extra raspberries and almond flakes.